Basic Principles of Cake Fluffiness

Eggs Rice Cake The principle of lightness in cakes

I. The role of air

Air can enter the cake mixture through sifting dry ingredients, mixing ingredients, and adding whipped whole eggs or egg whites.

1. In making oil cakes, sugar and fat can incorporate a large amount of air during stirring. Sugar and fat produce bubbles due to friction during stirring. These bubbles expand upon heating in the oven, increasing the volume and lightness of the cake. Oil cakes, especially dense ones, rely on incorporating air through fat. For easier air incorporation when mixing sugar with oil, dry, fine granulated sugar is preferred as it generates more friction.

2. In making Sponge Cake and Royal Sponge Cake, beating whole eggs and egg whites can incorporate a large amount of air.Eggs play a dual role in blending air and expanding, with cake oil providing fast leavening and air retention. II. The role of leavening agents

Leavening agents are divided into biological and chemical ones.

Biological leavening agents include yeast or lactic acid bacteria,

and vinegar,producing carbon dioxide as the final product after fermentation. Chemical leavening agents such as baking soda, cream of tartar, and baking powder produce carbon dioxide and ammonia through reactions, expanding the cake.

III. The role of steam

The production of large amounts of water vapor in cakes during baking combines with air and carbon dioxide to increase the volume of the cake.IV. Formula balance for cakes Each type of cake has a certain formula but is not fixed, as long as the proportions of raw materials are appropriate, quality requirements can be met.

Cake ingredients can be divided into dry and wet materials, strong and weak ones.

Dry: Flour,

milk powder,

baking soda, and tartaric acid;

Wet: Eggs,milk, and water;Strong: Flour, eggs, and milk; Weak: Sugar, oil, cake oil, baking soda, and tartaric acid.

Dry materials need wet ones for moisture, while weak ones require strong ones to carry them.Proteins in strong materials, especially the gluten in flour, have the role of forming and strengthening the structure of products.

Weak materials are low molecular components that cannot form the framework of a product but instead weaken or disperse its structure. They require strong materials to carry them.

1. Balance between dry and wet:

The cake batter has more water content than dough, requiring more liquid. Sponge cakes are foam systems,while oil cakes are emulsion systems. More water and moisture-containing ingredients can be added to sponge cakes.2. Balance between strength and weakness: 1) The ratio of fat to sugar2) The balanced effect of cake oil

3) The balance for high-proportion cakes

1. Too much liquid——When the cake cools after baking, a "wet band" may form at the bottom, even causing collapse and volume contraction.2. Excessive sugar and baking powder——Will weaken the structure of the cake, causing top sagging.3. Insufficient sugar and baking powder——Will result in a tight texture, lack of lightness, excessive height on the top, possibly leading to cracks.

4. Too much fat——Will also cause top depression, with a greasy center and an oily mouthfeel.

The ratio of oil to sugar.

The role of cake emulsifiers in balance.

Balancing with high-ratio cakes.

The impact of formula imbalance on product quality.

Excess liquid——When the cake cools after baking, it may have a "wet band" at the bottom and even collapse, causing volume shrinkage.

Too much sugar and baking powder——will weaken the structure of the cake, causing the top to sink.

Too little sugar and baking powder——will result in a tight texture, lacking airiness; the top may rise too high and crack.

Excess oil——will also cause the top to sink, with a shiny center that is greasy to eat.